We could all use a little dose of whimsy these days, yes? Even before the heartache of last week, there was – and is – the monotony and heaviness of COVID-19. So when June came downstairs after quiet time one day early in quarantine asking for a “special snack,” I was happy to oblige. Enter: the muffin tin snack tray.
Maybe you’ve seen one, or even enjoyed one yourself. I first heard about them from Merrick, and thought they sounded like a lovely idea – maybe a little extra – but something to tuck away for the elementary school years.
And then June requested a special snack and, well, here we are. Having muffin tin snack trays almost daily :)
Here are a few reasons why I have come to love the muffin tin snack tray:
— They are perfect for using up little odds and ends hanging around the fridge or pantry. Less food waste is always a win!
— Because of the fun presentation, and the fact that we’re all eating together, my kids are more likely to try anything new I add to the tray.
— Though most days I’m kind of haphazardly throwing things together, the snack tray presents a creative opportunity for the willing parent: you could theme the contents for upcoming holidays, play around with color or shapes, or attune it to a visitor. Kind of like a modern charcuterie board, but way easier :)
— It helps me get all the food groups into my kiddos in a day. Even if we don’t have a ton of fruits and vegetables at dinner, the snack tray gives me another opportunity to tick those boxes.
And now, a few tips for introducing muffin tin snack trays into your life:
— My initial thought was that I’d introduce snack trays when June started kindergarten – I figured everyone would be a bit older by then and they’d be a sweet moment to reconnect after being apart during the day. Having started earlier, I would say Shep, at 1 3/4, is just barely old enough to participate in a civilized way. He mostly grasps the concepts of sharing, taking one thing at a time, and not putting half-eaten food back into the tray, ha!
— You can fill more than one pocket with the same thing. You don’t have to come up with 12 separate things every day!
— To keep things fun without the budget going wild, I’ve started adding one novel item to my grocery list each week – a new kind of cracker, something from the international aisle, chocolate-covered pretzels, etc. Over a few grocery trips you’ll build up a stash of fun things that you can rotate in and out.
— We like to include a mix of savory and sweet, familiar and foreign, crunchy and soft. Add dips or spreads. Play with colors and textures and have fun!
— Remember you can easily adjust the amounts in each pocket for the number of people eating and how big of a snack you want it to be. June, Shep, and I partake in the snack tray together about 2 hours before dinner, and ours is sized appropriately.
— If you have older kids with bigger appetites, take a tip from Merrick: don’t refill anything until everything is gone. That way, they’ll be forced to eat the veggies if they want more marshmallows :) In our current life stage, I never refill the tray.
— To practice manual dexterity (so Montessori!) and slow the whole process down a bit, give everyone a fancy toothpick to spear with. We like these ones.
Friends, as a parent and a person I am an interesting mix of highly practical and consistently weak-kneed for the magical and memorable. No, not everything in our kiddos’ childhoods has to be magical – much of it will be humdrum and ordinary (and in my opinion that’s actually good!). But I also believe childhood should be punctuated by the needlessly fancy, the extravagantly whimsical, and the fun-just-because. The magical things I love the most are the ones that inject novelty into our days, cause us to linger together, and therefore slow down time. Muffin tin snack trays check all my boxes, and I hope they’ll bring a little sweetness to your days, too!
Friends, I’d love to hear a way you inject a little novelty or magic into daily life, whether or not you have kids!
I wrote about how we meal plan back in 2013, and though many things in our life have changed since then (two new babies, new house, now COVID), the bones of our meal planning process remain the same. There are a few tweaks and changes that have fine-tuned this weekly rhythm over the years, though, so I thought it was time for an update!
If you’re new to the idea of meal planning, it might feel really intimidating or complicated. Maybe you’re worried it will take your whole Saturday. I get it! Even though I’ve been meal planning for years, there’s still a part of me that resists sitting down and doing it each week. But, this simple process saves me SO much time, energy, and money that it is completely worth it!! In contrast, on the weeks where we fly by the seat of our pants (maybe if we’ve been traveling the weekend before), I’m basically pulling my hair out by Tuesday. If that’s you every week, I think you’ll love this post!
Let’s go!
When I meal plan:
Though I’m not perfect at it, I try to sit down and plan our meals for the week on Friday evening, after the kids are in bed. With COVID, I aim to go to the grocery store pretty much first thing Saturday morning, so making our grocery list the night before ensures I’m not scrambling in the morning.
For me, planning our meals on the weekend, and as early in the weekend as possible, is crucial. As mentioned above, once the week starts churning it’s hard for me to find time to do it AND go shopping, which really throws off our whole rhythm. And if for some reason I wait until Sunday to do it, it adds to the “Sunday scaries” and I’m more likely to feel grumpy about the task. Getting it accomplished early in the weekend works best for us!
The basics of meal planning:
I plan one week at a time – usually Saturday-Friday – using my simple meal planning tracker (download a copy here!). In our current conditions, we’re typically cooking six nights a week and getting takeout on Friday or Saturday.
My first step in meal planning is always to check my calendar, to see if there are any days we’ll be dining out (dinner at a friend’s house, an event, a late bike ride, or a day where we’re running around and don’t have time to cook), or whether we’re expecting any guests. These days, there’s not much to check :)
With those accounted for, I start filling in meals for the other nights: — I’ll ask John, and sometimes June, whether they have any requests. — I’ll check the weather, to see if we’re expecting cold and rain or warmth and sun – it affects the kind of food I want to eat! — I’ll consider the leftover situation, as we balance meals that leave enough for the next day’s lunches and not having too much food. — I’ll check the fridge to see if there are any leftover ingredients we could use up (maybe plain Greek yogurt or extra rice). — Finally, I’ll try to balance cheaper versus more expensive recipes and vegetable versus meat-centric.
Something that helps me in all of this? Consulting our record of past meals. I have multiple years of those meal planning tracker sheets in the back of my recipe binder, which is not only a neat historical record, but handy for coming up with fresh ideas when I’m stumped!
Mostly, though, I flip through my recipe binder to see what looks good. On a normal week, we’ll make 4-5 familiar recipes and 1-2 new ones, which for us is a good balance of keeping things fresh and not making things unnecessarily complicated. I collect recipes to try on this Pinterest board, while every family favorite recipe in our binder that’s available on the internet can be found in this board! More on my recipe binder here.
How we decide what to eat when:
Once we have our meals planned, they go on the meal planning doc. On Sunday, I loosely assign our meals to days of the week on our kitchen whiteboard, though we’re very open to flexing it based on whether we’re in need of leftovers and what we’re in the mood for that morning. Our easily-visible whiteboard is an easy way to keep John and I on the same page, too.
How I grocery shop:
With our meals set, I make a grocery list. As you all know, I recently upgraded to a custom model, which has been well worth the hour-and-a-half it took me to design! Organizing my shopping by aisle helps me zip through the store and get back to my favorite people. Though we used to do more hopping around from store to store before kids, I now consider any slight increase I pay in price by doing all my shopping at Publix well worth the time I gain back by going to a store 5 minutes from my house where I am very familiar with the layout and can get everything I need in one fell swoop. Plus, it truly is a pleasure to shop there – the people are so nice, the store, bright and clean, and I can clip coupons digitally!
The one exception? We have a Costco membership, and make a trip there about once a quarter to stock up on paper towels, toilet paper, unsweetened applesauce, applesauce pouches, butter, bar soap, the Costco version of LaCroix, chicken breasts, marinara sauce, etc. If we had a second freezer, I’m sure we’d be able to take more advantage of the bulk meat, but as it is, one pack of chicken basically fills the available space in our freezer.
Some of you have asked why I don’t go the grocery delivery route. There are a number of reasons:
— I generally don’t mind grocery shopping, so it’s not really something I’m looking to avoid in the first place. — I’m not in the regular rhythm of it, so picking and choosing from the online dashboard seems to take me more time than just going to the store. — I like to pick out my own produce. — The one time I did try it, I felt like I was fielding questions from the shopper by text the whole half hour she was there, so it wasn’t like I had uninterrupted time with my family anyway. — I am kind of weird, and generally prefer the slow and analog route — And I am cheap, and don’t like to pay extra or have the need to tip :)
From door to door, it takes me about 40-45 minutes to shop on a Saturday morning!
Of course, as I’m making my grocery list, I check the pantry and fridge to see if we already have any of the ingredients needed. I check our freezer whiteboard to see if there’s anything in there that’s on the list. And I check our Alexa shopping list, where we add items we need to restock throughout the week. (I’m just waiting for the day June says, “Alexa, add marshmallows to my shopping list,” ha!)
I thought I’d end with a sample weekly menu, from earlier in May:
Saturday:chicken tikka masala with frozen peas added, jasmati rice, and naan Sunday:taco soup, mini cornbread muffins (from a box mix), and green salads for the grown-ups Monday:Marcella’s bolognese, tagliatelle, green salads/roasted broccoli for kiddos, and frozen cheesy garlic bread (this was the new recipe for the week, and it was added to the binder!) Tuesday: three-pepper pizza (Publix dough with marinara sauce, mozzarella, and chopped poblano, red bell pepper, and pepperoncinis) and green salads Wednesday: hot dogs, baked beans, cucumber and tomato salad, and chips Thursday:kale chickpea pasta Friday: takeout :)
In meal planning, as with so many other things, what works for one person may not work for another. While I salute those of you who throw dishes together from what’s in your pantry, or plan a month of meals at a time, or stop at the store every day on your way home from work, this is the rhythm that has worked well for our family over the last many years. I hope you you’ll find an idea or two in this post that might work for yours!
Thanks for sticking with me through this massive post, friends!! In addition to any meal planning thoughts you might like to share, I’m curious whether you’d be interested in me sharing some of our weekly meal plans on a weekly basis? Janssen shares hers every week, which I don’t think I could commit to, but I do enjoy reading hers and getting ideas! Maybe one week out of every month? Let me know what you think!
Happy Friday, friends! I’m thrilled to share a tour of my recipe binder with you today! Getting it organized a few weeks ago was a huge step forward in my 2020 goal of streamlining meal planning. It’s made meal planning and cooking simpler, easier, and more joyful – what more could a gal want?! If you’ve been considering making a recipe binder of your own, I think you’ll love today’s tour!
As promised, I filmed a video of myself flipping through every page, explaining what I included and giving you a little commentary on each recipe. It’s about 20 minutes long, and it might be incredibly boring or just what you’re looking for – ha!
Supplies needed for your recipe binder: — A 3-ring binder! Mine is 1″, nothing fancy, but I’m considering upgrading to 1.5″ or 2″ because it’s currently bursting at the seams. — Tabs to divide your binder into sections. I kept mine simple and have sections for main dish, sides, dessert, breakfast, and my meal planning archive. I might divide them into more specific categories in the future, but for now, this is working well! — Page protecters. These make it easy to slip in magazine clippings or recipe cards. Of course, you can also just three-hole-punch most things, but it’s nice to be able to wipe off splatters :) I actually got my page protectors for free from my neighborhood Facebook group, so it’s worth asking around!
What I put in my recipe binder: — At the front, I keep extra copies of my custom Publix grocery list, organized by aisle at my local store. This has been SO helpful for staying organized and moving through the store quickly! Download a copy here, though be warned it is unique to my family’s favorites and some of my vernacular and abbreviations! :) — In the first tab’s pocket, I keep a cheat sheet of non-recipe meals – things like spaghetti and meatballs, chicken caesar wraps, or buffalo chicken pizza. It’s helpful to have this list handy when I’m meal planning so I remember to consider them as options, even though they’re not otherwise in the binder! — The bulk of the binder is obviously the recipes! You can see all of the ones that are available on the internet in this Pinterest board, though of course my binder also includes recipes from friends and family and magazine clippings gathered over the years. — The last tabbed section is my meal planning archive. Each sheet (download yours here, if you’d like) holds 12 weeks of meals, and having this record is great for jogging ideas when I sit down to plan our meals each week. More to come on this subject soon!
How I use my recipe binder: I meal plan once a week. As I consider our meals for the next few days, I flip through my binder for ideas. I also look through this Pinterest board, where I collect recipes I haven’t made but want to try. If I make a new recipe that we love, I’ll print it out and add it to the binder (and then move it on Pinterest, too).
Why I really love my recipe binder: My absolute favorite thing about this meal planning development is that cooking is now an analog experience. There’s no more navigating my laptop with sticky fingers, impatiently waking up a sleeping screen, or dodging pop-up ads. It’s just nice to be looking at a page after staring at a screen all day, most days!
Also, I’m really grateful to have all of my favorite recipes in one place that’s under my control. I had the alarming experience recently of pulling up one of our favorite recipes and seeing that the blogger had gone back and altered it – yikes!! Thankfully I had the old version memorized, but it was a good reminder that any blog could go offline at any time, taking a prized family meal with it. Plus, I just love having all of my favorites in one place that feels more permanent than the internet cloud! :)
I think that’s it, friends! I’m planning a comprehensive post walking through how I meal plan in detail next week, but I wanted to get this tour to you first. If you have any questions you’d like me to answer in next week’s post, or about my recipe binder, please ask away in the comments!
I’d love to hear: how do you organize your recipes? Any tips to pass along to the group? :)
It appears the world actually IS ending, because yesterday I forwarded to 20 friends a “chain email” for the first time since approximately 1999. Yes.
I was sucked in by the promise of 36 recipes*, but also by the innocently throw-back vibe of a chain email showing up in my inbox in 2020.
*Let’s pause on that math for a sec. If I sent the email on to 20 friends (which I did), and they each sent it on to 20 friends (doubtful), and those friends each sent me a recipe (extremely doubtful), then I would hypothetically receive… 400 recipes?????
Though that math is a little more intimidating than exciting, this whole chain email situation did inspire me. I’m always looking for fresh recipes (plus, one of my yearly goals is to streamline meal planning!). While my in-person meal planning potluck is on hold, I thought we could have a virtual recipe exchange right here, right now!
If I was able to invite you all to this potluck (that would be fun!!), what dish would you bring?
Just like my future potluck, let’s consider this a chance to come together and share our blue-ribbon, sure-fire, 100%-guaranteed, all-star dinner recipes with each other – the ones we make when friends come over, the ones that never let us down on a busy weeknight or slow Sunday.
If you had to pick just one dinner favorite, what would it be? Drop a link in the comments (or type out the whole recipe, if not online!) and tell us why you love it!
I’ll go first: the obvious pick is our sausage, kale, and chickpea pasta. But since y’all already know that one, I’ll add this one. It’s a yummy, easy beef ragu that also includes a boatload of zucchini, so you can feel good about getting your veggies! We like to serve it with garlic bread and a green salad.
Your turn! Can’t wait to see your favorites, and for all of us to snag a few new recipes to try in this season at home!
